Ingredients
2
lb lean (at least 80%) ground beef
1
jar (16 oz) Old El Paso™ Thick ’n Chunky salsa (2 cups)
1
package (1 oz) Old El Paso™ taco seasoning mix
1
can (15 oz) pinto beans or Progresso™ black beans, drained, rinsed
1
can (3.8 oz) sliced ripe olives, drained
1
can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
1/2
cup corn chips, crushed
1
cup shredded Cheddar cheese (4 oz)
2
cups shredded lettuce
1
cup diced tomato (1 medium)
1/2
cup sour cream
Preparation
Heat oven to 400°F. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in salsa and taco seasoning mix. Reduce heat; simmer uncovered 5 minutes.
Stir beans and olives into beef mixture. Cook until thoroughly heated and bubbly. Spoon into ungreased 13x9-inch (3-quart) glass baking dish. Unroll dough over filling; sprinkle crushed corn chips over top.
Bake 13 to 17 minutes until light golden brown. Sprinkle cheese evenly over chips; let stand 5 minutes to melt cheese. Serve with lettuce, tomato and sour cream.
